Sizzlin Summer Recipes

Grilled Tenderloin of Beef on Garlic Crouton

With Artichoke Aioli & Micro Arugula

Artichoke Aioli

1/2 Cup Marinated Artichoke Hearts

1/2 Cup Mayonnaise

1/4 Cup Shredded Parmesan Cheese

1 Tablespoon Lemon Juice

2 Teaspoons Finely Ground Black Pepper

Procedure: Place all ingredients in a food processor and blend until smooth. Refrigerate until needed. This can be made up to 2 days in advance.


Fresh Baked Baguette

1/2 Cup Olive Oil

2 Tablespoons Minced Garlic

2 Teaspoons Kosher Salt

Procedure: Cut the baguette on the bias into 1/4 inch slices so that the slices are each about 4 inches in length. Mix the garlic into the olive oil and brush onto both sides of each baguette slice. Sprinkle the salt lightly over each slice and grill on low flame for about 1 minute per side. Set aside where they will stay warm.


Beef Tenderloin (a 1 pound Section will do)

1/2 Cup Olive Oil

1 Tablespoon Each: Finely Chopped Oregano, Parsley, Thyme

1 Tablespoon Minced Garlic

1 Tablespoon Each: Kosher Salt and Coarse Ground Black Pepper

Procedure: Slice the tenderloin on the bias into six 2.5 oz slices. Mix all of the other ingredients together and rub liberally on each piece of meat. Grill the tenderloin on both sides until medium rare (or to your liking). Spread each baguette slice with a generous layer of the artichoke aioli. Lay each piece of meat on top of the artichoke aioli, garnish with micro arugula and serve immediately.

Grilled Pineapple Mojito


3 Wedges of grilled pineapple**

8 Mint Leaves

3 Lime Wedges

1 1/2 Cups of Ice

2 1/2 ounces Pineapple Rum

1/2 Ounce Sour Mix

1 Splash of Club Soda

Procedure: In a large bar shaker, combine the pineapple, mint, and lime. Muddle together until you’ve broken up the pineapple and released the juice from the lime. Add the ice, rum, and sour mix. Cover and shake vigorously.

Pour the mixture into a tall highball glass, top off with the club soda, and serve.

**Grilled Pineapple**

1 Pineapple, sliced into wheels for grilling.

Grill the pineapple on a charcoal or gas grill until browned on both sides. 3-5 minutes. Core and cut into wedges to fit highball glass.